Studies On Some Functional Components And Quality Indexes For Chinese Olive Fruits In Fujian Province

Contents of the components in20Chinese olives(Carium album Lour.) inFuzhou, Quanzhou, Putian and Zhangzhou cities, Fujian Province were studiesd,including some basic physiological biochemical substances, total sugar,proteins, totalflavonoids, total ployphenol etc. And the content differences among these varitieswere compared. The different extraction methods for polyphenol were studied as well.1. In this experiment, ferrous tartrate method were used to detect the totalpolyphenol of Chinese olive, water extraction, ultrasonic extraction and microwaveassisted extraction were taken to analyze. The results showed that ultrasonicextraction effect was best(the extraction rate was34.65%), microwave assistedextraction was second(34.19%) and organic solvent extraction rate was only32.13%.Considering the time and temperature, microwave assisted extraction （solutionconcentration:70%, microwace time:35s, solid-liquid:1:30, and microwacepower:260W）was selected.2. According to the studies on20olive varieties of basic physicchemical properties,Makeng NO.22,Tangju NO.3and Shangqi NO.3which were belonged to the sweetolive strains were found that total sugar content were different significantly fromother varieties, and total polyphenol content were less which decided the entrancewere not bitter but sweeter. For this, these three varieties were suitable for fresh eatingand can be planted to promote the sweet olive in some area.3. To study the quality evaluation indexes of Canarium album(Lour.) Raeusch,20samples of Chinese olive in Fujian Province were collected，and its’9qualityevaluation indexes including fruit weight, moisture content, edible rate, content ofdissolubility solid, fruit shape index, contents of sugar, proteins, flavonoids andpolyphenol etc. were tested. Those data of Chinese olive quality evaluation wereanalyzed by correlation analysis, principal component analysis and systematic clusteranalysis. The results showed that the tested9indexes were divided into3types, including polyphenol, moisture content and total sugar, which could represent theoriginal data that provided all the information of Chinese olive. TSS can be instead oftotal sugar index in many varieties, but not in Chinese olive for they were differentgreatly. When polyphenol/total sugar was less than10.00, it can be used to determinethe factor of sweet olive, when≤15.00, it was suitable for fresh,≥20.00, it wassuitable for processing, between15.00~20.00, it can be fresh but also can be used asprocessing material.4. By the method of HPLC, Chinese olive sugars were analyzed, including sucrose,glucose and fructose, the results found that, sucrose was the main component in olivevarieties. Each carbohydrate fractions differed greatly between different regions anddifferent varieties. In these20varieties, the highest sucrose were MakengNO.22,Tangju NO.3and Shangqi NO.3which were138.82mg/g、112.74mg/g和105.76mg/g respectively and the lowest was Zuben(only9.13mg/g).5. In the detected amino acid, Chinese olive contained7kinds of essential amino acid,tryptophan was not detected. And Met was the first limiting amino acid in olive fruit,the second limiting amino acid were isoleucine and phenylalanine. In flavorcharacteristics, alanine and glycine, as sweet flavor, were the highest in Tantou andXianglan NO.1which were10.14%and4.63%respectively. Makeng NO.22contained the highest proline(55.51mg/100g), which was about5.19%of total aminoacid and the less glutamate and aspartic, which was only about33.70%and14.72%respectively. For it, Makeng NO.22had good flavor and entrance that were suitablefor the reality of taste coincide.6. The bitter taste and medicinal composition in Chinese olive were closely relatedwith polyphenols. In this studies, ellagic acid was the main polyphenols in Chineseolive, the follow were rutin, methyl gallate, and hyperoside. And polyphenolcomponents were different between different areas and different varieties(strains).Thehighest ellagilc acid were Makeng NO.22and Xiaxiben(2484.633mg/100g,2214.457mg/100g), the highest rutin were Tantou and Xiaxiben(490.137mg/100g,478.545 mg/100g).